Paneer Kathi Roll

Ingredients

• 250 grams Paneer (Cottage Cheese), cubed
• 0.5 cup Greek Yogurt
• 1 tablespoon Ginger-Garlic Paste
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 cup Bell Peppers (thinly sliced)
• 1 large Red Onion (thinly sliced)
• 1 teaspoon Chaat Masala
• 4 pieces Paratha or Tortilla
• 4 tablespoons Green Chutney (Mint-Coriander)
• 1 tablespoon Lemon Juice
• 2 tablespoons Cooking Oil

Instructions

1. 1

   In a large bowl, whisk together the yogurt, ginger-garlic paste, chili powder, garam masala, and a pinch of salt to create the marinade.

2. 2

   Add the paneer cubes to the marinade and let them sit for at least 30 minutes in the refrigerator.

3. 3

   Heat one tablespoon of oil in a pan and sauté the marinated paneer until the edges are golden brown and the moisture has evaporated.

4. 4

   In a separate pan, heat the remaining oil and lightly sauté the sliced onions and bell peppers for 2-3 minutes so they remain crunchy.

5. 5

   Warm the parathas on a flat griddle until they are soft and slightly charred on both sides.

6. 6

   Spread a generous layer of green chutney in the center of each paratha.

7. 7

   Place a portion of the sautéed paneer and the onion-pepper mix on top of the chutney.

8. 8

   Sprinkle with chaat masala and lemon juice, then roll the paratha tightly and wrap the bottom in foil or parchment paper.